Twenty-minute chili

I love chili, and I love trying new recipes. I also love every recipe I've ever made from on of Suzanne Somers Somersize line of books. When I follow her eating plan, I feel great. I don't always follow the plan, but I think it's a good one. This chili recipe came from the Fast & Easy.

Twenty-minute chili (with Venison)
3 tbs olive oil
2 large red onions, chopped
6 cloves garlic, finely minced
2 lbs venison, ground
28 ounce tomatoes, diced
2/3 cup red wine
14 ounce chicken broth
1/4 cup Italian parsley, chopped
1/4 tsp salt
4 tsp cumin, ground
1 1/2 tbs chili powder
1 1/2 tsp oregano, ground

1. Heat skillet over medium high heat. Add olive oil and onion and cook until soft and slightly browned, about 5 minutes.

2. Add garlic and cook 1 minute.

3. Add ground venison and cook with the onion mixture until browned and almost cooked through.

4. Add tomatoes and cook 3 minutes.

5. Add wine to boiling mixture and cook 2 minutes, until the alcohol is cooked out.

6. Add chicken broth, parsley, salt, pepper, and spices. Cook five minutes more.

7. Serve with grated swiss or cheddar cheese and sour cream.